Lavender Buttermilk Pound Cake

Susan Feliciano


I saw a mix for this cake at World Market, and decided I needed to make one for myself. Be sure to get food-grade lavender blossoms. I order mine from They are very reasonable. A one-ounce bag equals about 2-3 cups in volume.


★★★★★ 2 votes

20 Min
1 Hr


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  • 1/2 c
    butter (1 stick) softened to room temperature, not melted
  • 1 1/2 c
  • 4
  • 1/2 tsp
  • 2 c
    cake flour
  • 1/4 c
    dry buttermilk powder
  • 1/4 tsp
    cream of tartar
  • 1/4 tsp
  • 3/4 c
    whole milk or buttermilk
  • 3 Tbsp
    lavender blossoms (food-grade)

How to Make Lavender Buttermilk Pound Cake


  1. Preheat oven to 325°F. Grease a 9x5” loaf pan and dust lightly with flour.
  2. With an electric mixer, cream the butter well. Then cream in the sugar until fluffy and well blended. Beat eggs in one at a time, beating well after each addition. Add vanilla.
  3. Sift together the cake flour, buttermilk powder, cream of tartar, and salt. Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, mixing slowly until thoroughly blended. Fold in lavender blossoms.
  4. Spread batter in prepared pan, and bake about 55-60 minutes, until tester or toothpick inserted in center comes out clean.
  5. Cool cake 10 minutes in pan, then remove and finish cooling on wire rack.

Printable Recipe Card

About Lavender Buttermilk Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern

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